Breakfast Biscuit Sandwiches

Warm, buttery biscuits stuffed with savory breakfast sausage (or crispy bacon), fluffy scrambled eggs, and a slice of melty cheese. These easy breakfast sandwiches come together in about 30 minutes and freeze beautifully for grab-and-go mornings.

Course Breakfast, Brunch

Cuisine American, Southern

Keyword biscuit breakfast sandwiches, breakfast biscuit sandwiches, breakfast sandwich with biscuits

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 400kcal

Author Blair Lonergan

Equipment

Large skillet

Ingredients

6 baked biscuits (homemade or store-bought) (refrigerated or frozen, baked according to package directions)
6 breakfast sausage patties (pork, turkey, or chicken) or 12 slices bacon
6 large eggs
¼ cup milk or half-and-half
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 tablespoon butter
6 slices cheese (cheddar, American, Colby-Jack, or Swiss)
Optional Extras: hot sauce, honey, maple syrup, jam, mayo, or mustard

Instructions

Bake the biscuits. Prepare and bake the biscuits according to your recipe or package directions. Keep them warm and set aside.
Cook the sausage (or bacon). In a large skillet over medium heat, cook the sausage patties until browned and cooked through, about 4-5 minutes per side (follow your package directions). Transfer to a paper towel-lined plate. If using bacon, cook until crispy in a skillet or on a sheet pan in the oven at 400°F for about 15-18 minutes.
Scramble the eggs. Whisk together the eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium-low heat. Add egg mixture and cook gently, stirring often, until soft and just set, about 3 minutes. Remove from the heat while the eggs are still slightly glossy (they'll continue to set from residual heat).
Assemble the sandwiches. Split each biscuit in half. Spread an optional condiment on the biscuit halves if desired (such as a drizzle of honey, a dash of hot sauce, or a thin layer of mayo). Layer the bottom half with a sausage patty (or 2 slices of bacon), a portion of scrambled eggs, and a slice of cheese (tear or fold the cheese to fit if needed). Place the top biscuit half on top.
Serve warm. Serve immediately, or let the heat from the eggs melt the cheese for a minute or two before eating. If the cheese doesn't melt enough, wrap the sandwich loosely in foil for a minute or pop it in the microwave for 10-15 seconds.

Video

Notes

Biscuit options: Homemade buttermilk biscuits are the best base, but refrigerated canned biscuits (like Pillsbury Grands) and frozen biscuits both work well. Choose a sturdy, flaky biscuit that will hold up to the fillings.
Bacon option: Swap sausage patties for 2 slices of crispy bacon per sandwich. Cook bacon in a skillet or on a sheet pan in the oven at 400°F for 15-18 minutes.
Don't overcook the eggs. Remove them from heat while slightly soft and glossy. They'll finish cooking from residual heat and stay fluffy in the sandwich.
Cheese that melts best: American, cheddar, and Colby-Jack all melt well. Pepper jack adds a little heat. Avoid firm or crumbly cheeses.
Condiment ideas: Honey, hot sauce, mayo, maple syrup, jam, mustard, or pepper jelly. Add to the biscuit before layering the fillings.
Egg alternatives: Use fried eggs (over-easy for a runny yolk) or bake eggs in a greased muffin tin at 350°F for about 15 minutes for uniform rounds that are great for batch prep.
Batch cooking: Cook all sausage/bacon at once, scramble a big batch of eggs, and set up an assembly line. Great for feeding a crowd or prepping a freezer stash.
To store: Wrap sandwiches individually in foil or plastic wrap. Refrigerate for up to 3-4 days.
To freeze: Let sandwiches cool completely, then wrap tightly in foil and place in a freezer-safe bag. Freeze for up to 2 months. Slightly undercook the eggs before freezing so they stay fluffy when reheated.
To reheat from fridge: Microwave wrapped in a damp paper towel for 30-60 seconds, or rewrap in foil and warm in a 350°F oven for 10-15 minutes.
To reheat from frozen: Bake in foil at 350°F for 20-25 minutes, or microwave with a damp paper towel for 1-2 minutes (flipping halfway). Air fryer at 350°F for 5-8 minutes also works well.

Nutrition